Why does food brown when cooked?
Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brownNEW -->> Umami Rich Foods with Recipes
See Also:Dangers in the Home --> Lead Poisoning, Carbon Monoxide Poisoning, Dangers of Lithium Ion Batteries
Browning of Foods
Why does food on the stove top sometimes not sear? Why does food sometimes stick to the surface of a pan? Read more on Science of Browing Foods:
- What is the Maillard Reaction?
- What are the effects of the Maillard Reaction from cooking?
- What is Caramelization?
- A Comparison of how the best chefs Roast Chicken
- Browning of foods --enzymatic vs. non enzymatic
- Why does food stick to stainless steel surfaces?
- How is heat transferred during cooking?
- Why is humidity important in cooking?
- Why does red meat turn brown when vacuum packed
- Science of Cast Iron Cooking
- Cast Iron Pans vs. Carbon Steel Pans
Science of Food and Taste
- What are the four basic food types?
- What are the basic tastes?
- The molecular basis of taste -- taste molecules
- Science of Umami - molecular basis
- Where are foods digested?
- What is flavor?
- What is MSG and is there a natural MSG?
- Science of Onions
- What are artificial sweeteners?
- What are inverted sugars?
- Why Coriander tastes different to some people
- Why does milk curdle?
- Science of Cornmeal and Polenta
- Science of hot sauces -- most popular brands
- What is Molecular Gastronomy?
- What are the health benefits of shitake mushrooms?
- Science of cooking mashed potatoes
Enhancing Taste and Flavor
Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste but brining, curing and dehydrating are also very effective methods.
- Adding flavor using Umami
- How does Curing Work
- Science of Brining
- How to Roast Tomatoes for Umami Flavor ...
- How to make Brown Butter Sauce
- Science of zucchini blossoms
- Dehydrating Foods -- Science of Food Dehydrators
- How to Dehydrate Zucchini Blossoms
- How to Freeze Zucchini Flowers
- Science of Saffron
- Why dried shitake mushrooms have more flavor than fresh
- Duck Fat as a Healthy Alternative to Butter
The Healthiest Foods
Broccoli Sprouts (above-- easy to grow) is perhaps the most impressive superfood for anti-aging, improve cognitive function and preventing and fighting cancer..
- Broccoli Sprouts and cruciferous vegetable
- Science and Health Benefits of Ginger
- Egg Nutrition
- What are the health benefits of shitake mushrooms?
- Science of cooking with Lentils
- What are the health benefits of garlic?
- Healthy Molecules found in healthy foods
- What are the health benefits of Chocolate?
- What are the different types of Omega-3 fatty acids?
- Long Black Pepper - Piper Longum
Science and Cooking of Eggs
- Science of Cooking with Eggs
- Anatomy of a Chicken Egg
- What are the Best Methods to Poach an Egg
- Science behind perfect French Omlette
- Eggs Safety
- How Fresh is that Egg?
- Buying and Storing Eggs
- Egg Nutrition
- Why are some eggs hard to peel?
- Cooking Eggs Sous Vide
- Why do some eggs crack when boiled?
- Naked Egg Experiment
Ice Creams and Sorbets
Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream.
Find out how to make smoother ice...
And does you sorbet have too many large ice crystals ...
Health Risks in Cooking
Why should you soak rice overnight before cooking?
What is the difference between LDL and HDL?
What are the different types of Omega-3 fatty acids?
What is the difference between nitrates and nitrites?
What is the difference between saturated and unsaturated fats?
Why is Carbon Monoxide and Nitrites used in meat and fish?
All about gluten sensitivity and issues with lectins
Science of Slow Cooking
What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the
Science of Slow Cooking (Meats) --
Important Temperatures in Cooking,
Cooking with Induction Stovetops
Poaching vs. Steaming Fish or Meat
Best temperatures cooking chicken sous vide
Science of Coffee
Sugar will float onto of a perfect espresso --
What is Coffee Fruit or Coffee Cherry?
What compounds are in coffee beans?
What determines how much caffeine is in a coffee bean?
Oil vs. Fats vs. Butter
- How to Render Duck Fat - An alternative to butter
- Science of Brown Butter Sauce
- Duck Fat as a Healthy Alternative to Butter
- What are the different types of Omega-3 fatty acids?
- What are the different types of Omega-6 fatty acids?
- What is the difference between saturated and unsaturated fats?
- What are essential fatty acids?
- What is butyrate and why it is so important?
- Why is grass fed butter better?
- A comparison of duck fat, butter, and olive oil
Tastant Molecules-I
Healthy Recipes
Find out what is the molecular basis that makes these dishes so healthy --Healthy recipes is not just about calories the dish contain but also the healthy molecules in foods which may be anti-aging, anti-inflammatory and anti-cancer properties. On each recipe page we not only give cooking instructions but also explain the molecular basis of the different foods used.
Carrot Ginger Curry Soup with Espelette Pepper Croutons
Kale Salad Shitake Mushrooms Aged Parma
Spanish Mackerel Tartare with Salmon Roe
Salmon with Lentils, and Broccoli